This is apparently the month of margaritas. Which is funny because I’ve never been much of a tequila drinker. But after some successful vodka-infusion experiments — peach, strawberry and blueberry — I decided to branch out and try something new at the very end of July. I just couldn’t stop thinking about blueberry margaritas for my book club’s taco party, so blueberry tequila it was!
Then the evening before the Healthy Living Summit, Heather, Alicia, Dan and I went out to Bombers for dinner. After all the planning craziness, we felt like we needed a break, and ordered Bahama Mamas (except for designated driver Dan).
Am I a tequila convert? Not necessarily. But there is no denying the fact that fruity margaritas make for the perfect taco party drinks!
You can store this tequila in its Mason jar either at room temperature or in the freezer, but I find that freezing helps retain the fruity flavor. Just be sure to shake the jar well before you use the tequila.
- 1 pint blueberries
- About 4 cups (32 fluid ounces) white or silver tequila
- Wash the blueberries and place them in a quart-sized Mason jar.
- Pour the tequila over the fruit, filling to about 1/2 - 1" from the top of the jar.
- Cover and shake the jar then set it in a cool, dark spot in your kitchen.
- Allow to infuse for 4-5 days, shaking the jar once a day. Strain through a piece of cheesecloth and discard the blueberries.
A Savvy Tip: Keep your cocktails cool by using frozen fruit in place of ice cubes... they'll add to the flavor as they melt, not dilute it!
- 4 ounces blueberry tequila (recipe above)
- 1 ounce triple sec
- 2 tablespoon lime juice
- 5 ounces sour mix
- Rub the rim of each margarita glass with a little lime juice, then dip the rims in a dish of salt or sugar (optional).
- Shake the tequila, triple sec, sours mix and lime juice together and pour into the prepared glasses. NOTE: These margaritas are quite strong, so feel free to decrease the amount of tequila if desired.